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Old 04-08-2009, 05:12 PM   #1
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Default All-Grain - Northern German Altbier

Recipe Type: All Grain
Yeast: WLP036
Yeast Starter: 2l
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 6
Original Gravity: 1.051
Final Gravity: 1.013
IBU: 38
Boiling Time (Minutes): 90
Color: 15.5
Primary Fermentation (# of Days & Temp): 14 @ 62
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 14 @ 62
Tasting Notes: see below

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Recipe: Klaiberhaus Northern German Altbier
Brewer: HopHed Brewhaus
Asst Brewer:
Style: Northern German Altbier
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 6.87 gal
Estimated OG: 1.051 SG
Estimated Color: 15.5 SRM
Estimated IBU: 38.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pilsner (Briess) (2.0 SRM) Grain 71.11 %
2.00 lb Munich Malt (9.0 SRM) Grain 17.78 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.22 %
1.00 oz Magnum [14.00 %] (60 min) Hops 38.1 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale

Mash Schedule: Decoction Mash, Single
Total Grain Weight: 11.25 lb
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
35 min Protein Rest Add 4.50 gal of water at 127.7 F 122.0 F
45 min Saccharification Decoct 1.97 gal of mash and boil it 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

Mild pils sweetness in the nose and typical Alt ester profile. Mostly balanced (maybe leaning a bit towards bitter) with a nice pils malt base and hints of caramel sweetness and spicy hops.

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Old 11-23-2009, 06:59 PM   #2
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Kinda a dead thread, but any recent news on this recipe? any changes to be made? authentic or not?

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Old 11-24-2009, 03:27 PM   #3
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I thought that this beer turned out very well. I haven't had any commercial examples of he style that I can compare it to though.

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